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Flour Gruel
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
735Calories
21 gProtein
116 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein21 g
Carbohydrates116 g
Fiber9.5 g
Sugars86 g
Total Fat25 g
Saturated Fat16 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium1385 mg
Potassium1534 mg
Calcium710 mg
Iron2.9 mg
Magnesium141 mg
Phosphorus647 mg
Zinc3 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D4.7 mcg
Vitamin C2.9 mg
Vitamin A157 mcg
Vitamin E0.4 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.1 mg
Folate36 mcg
Choline99 mg
Caffeine0 mg
Water565 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 139. The excerpt below is the record exactly as published.
FLOUR GRUEL. Put one pint milk on fire in double boiler. Mix one gill of cold water with one tablespoon flour, and add to the boil- ing milk. Cook twenty minutes, season with scant half tea- spoon salt; strain and serve hot. If this is desired more nu- tritious, add half cup raisins, and a grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.